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Home » Recipes » Scone Recipes

Chocolate Chip Cookie Scones

Published: Jan 28, 2020 · Modified: Mar 22, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

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One Saturday morning a few years ago, I asked Amelia what kind of scones we should make. "Chocolate chip!" she exclaimed, as she still usually does. Thus began my Chocolate Chip Cookie Scone experiment.

First I tried making a cream scone in the style of the Sprinkle Scones that I made, by substituting in chocolate chips and brown sugar and keeping a hefty dose of vanilla extract. This was delicious, and kind of close to what I wanted, but it wasn't quite there.

It needed butter instead of cream. I added in some ground oats just because I had some; they went well with the brown sugar and made the scones feel more breakfasty. Oats also keep the scones tender. Getting the right amount of oats in the scones, though, took some trial and error.

[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]

Jump to:
  • Tips for Making These (and Any Other) Scones
  • How Long Do the Scones Last?
  • 📖 Recipe
a chocolate chip cookie scone, torn open to see texture

I'm not a fan of glaze on scones, but I am a huge fan of sugar toppings. Turbinado crystals gave too much of a crunchy contrast for our tastes, but adding a thick layer of brown sugar was perfect.

Let me tell you, these Chocolate Chip Cookie Scones are sweet, delicious little breakfast treats that secretly nourish your body while brown sugar, vanilla, and chocolate nourish your soul.

Tips for Making These (and Any Other) Scones

Scones are a lot like biscuits, although they're not identical. Perhaps scones should be crumbly, and biscuits flaky. Perhaps scones have eggs whereas biscuits don't. (PS: this recipe doesn't, but they're definitely scones.)

I tend to think of biscuits as savory, whereas scones are sweeter and richer. In the US, anyway - it may be different elsewhere. (See Food52's breakdown of the scone and biscuit differences, if you'd like.) In any case, I like sweets, and so mainly, I make scones.

For this recipe, start by grinding 2 cups oats into 1 ½ cups ground oats, if you haven't already. You want them to be more like flour than like oats. I usually do this in 1-2 batches with my bullet blender (affiliate link), but any kind of food processor should work.

ground oats

If you don't grind your oats, your scones will flatten and spread out (instead of maintain their shape) because the whole oats don't absorb as much liquid as the finely ground pieces do. If you really don't want to use ground oats or oat flour, use quick-cooking (not instant) rolled oats, and freeze the scones overnight before baking them.

Once you've got ground oats, combine them with all-purpose flour, brown sugar, baking powder, baking soda, and salt. Dark or light brown sugar should both work fine.

butter on top of dry ingredients

Next, use a pastry cutter (affiliate link) (or two knives, criss-crossed) to cut in the cold butter. It's best to cut your butter into cubes before adding it, as it will be difficult to cut in otherwise. Butter needs to be cold to keep your scones from spreading too much.

Once your butter is in floury small pieces (although some chunks are okay), stir in your chocolate chips. I'm partial to Ghirardelli chocolate chips (affiliate link) in these, but use what you've got.

dry ingredients with bits of butter and chocolate chips

Use a fork to stir in yogurt or buttermilk and the vanilla. Mix just as much as needed to be sure the ingredients are moistened.

Having trouble with the dry ingredients becoming moistened? It's okay! If you just have a little extra dry flour, kneading the dough will fix it. If you seem to have a lot that's dry, you can add a tiny bit more yogurt or buttermilk.

scone dough after being stirred, before kneading
rough, clumpy dough
scone dough, after being kneaded together
dough after gentle kneading in the bowl

Turn the dough onto a lightly floured surface. Dump any extra dry crumbs on top of the dough. Knead the dough by folding it on itself 6-7 times. (You can do this in the bowl, as I sometimes do.) If your dough is very sticky, you can roll it in a little extra flour before kneading it. The flour will work its way into the scones and help firm the dough.

Divide the dough into 2 balls, and pat into 6-inch discs. Pat extra brown sugar onto the tops, then cut into wedges. (I prefer using my bench scraper (affiliate link), which makes cutting super easy.)

chocolate chip cookie scone dough, cut into wedges

Separate the wedges and place them a few inches apart on a silicone mat (affiliate link) on a baking sheet. (At this point, I bake 8 scones, and freeze the other 8 for a later date.)

scones on a baking sheet before baking
before baking
chocolate chip cookie scones, separated and baked on a baking sheet
after baking

Bake the scones at 375F for 14-20 minutes, until golden brown. Wait only as long as you have to before picking them up to eat them.

How Long Do the Scones Last?

It's best to eat these (and all scones) on the day you bake them. However, since these scones are very cookie-like, they're still good a few days later.

For my family of 3, I usually bake half of these and freeze the other half before baking them. Then I seal them up in a labeled freezer bag to bake another day. Just add 2-3 minutes onto your baking time, with no thawing or defrosting necessary. Frozen scone dough will last a couple of days in the open air (in my freezer, which isn't harsh - YMMV), and a couple of months in a well-sealed freezer bag.

Serve these scones warm. Since they're small and filled with oats, they're relatively low-calorie (for scones). So go ahead, eat the extra one if you want to.

a chocolate chip cookie scone, torn open to see texture

I love the nuttiness and heartiness that the ground oats give the scones. Since scones don't form gluten, they help keep the scones tender. Brown sugar adds a depth of flavor that isn't always in scones. Extra vanilla gives them a little extra oomph.

I really love these chocolate chip cookie scones - sweet yet breakfasty. I hope you love them, too.

Like scones? Check out these other recipes: Cranberry-Oat Pecan Scones, Double Chocolate Scones, Sprinkle Scones, Fresh Apple Cinnamon Scones, Apple and Pear Scones, Strawberry and Cream Scones, and Triple Cinnamon Scones.

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe

chocolate chip cookie scones, stacked on a plate
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Chocolate Chip Cookie Scones

These delicious chocolate chip cookie scones have brown sugar, ground oats, and an extra dose of vanilla for a rich cookie flavor!
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip cookie scones, chocolate chip scones
Servings: 16
Calories: 168kcal
Author: Leona Konkel

Ingredients

  • 2 cups rolled oats, ground (160 grams; ground down into 1 ½ cups oat flour)
  • 1 ½ cups all-purpose flour (180 grams)
  • ½ cup brown sugar (106 grams)
  • 1 tablespoon baking powder
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • 8 tablespoons butter (113 grams; cut into small cubes)
  • ½ cup chocolate chips (85 grams)
  • ⅔-3/4 cup yogurt or buttermilk (150-170 grams)
  • 1 ½ tablespoons vanilla (22 grams)

Topping

  • 3 tablespoons brown sugar (45 grams)

Instructions

  • Grind your rolled oats using a bullet blender (affiliate link) or food processor, if you haven't already. (See notes for instructions if you don't want to grind your oats.)
  • Mix together flour, ground oats, brown sugar, baking powder, salt, and baking soda.
  • Cut your stick of butter into small cubes, then dump it into the flour mixture. Use a pastry cutter (affiliate link) or two knives criss-crossed to cut the butter into the flour into small pieces. Some can be small, and some can be large. Stir in chocolate chips.
  • Use a fork to mix in the yogurt (start with ⅔ cup) and vanilla. Mix only as much as needed for ingredients to be moistened. A little leftover dry mixture is fine and even good, but add a little more yogurt if necessary.
  • Divide the dough into 2 balls and turn out onto a lightly floured surface. (If the dough is sticky, use extra flour on your work surface.) Knead the dough 6-7 times by folding it in half; this is how I usually work the tiny bit of dry ingredients into the dough.
  • Pat the dough into discs about 6 inches wide and 1 inch tall. Pat 1 ½ tablespoons of brown sugar onto the top of each disc, then cut each disc into 8 wedges.
  • Separate the wedges and place on a parchment- or silicone mat (affiliate link)-lined baking sheet. Bake at 375F for 14-20 minutes, until golden brown along the edges.

Do-Ahead

  • To bake on a later date, make the scone dough, and shape, sugar, and cut the scones. Separate the unbaked scones and place on a waxed paper- or parchment-lined plate or baking sheet. Freeze for a few hours, or up to overnight. 
  • The next morning, bake the frozen scones at 375F for 16-22 minutes, directly from the freezer.
  • For longer storage, place scones in a freezer-safe bag. Be sure to write instructions and the date on the bag. (I'm sure to so that my husband can make me fresh scones for breakfast on the weekends!) Scones should keep for a month or two in the freezer if sealed well.

Notes

For ground oats: measure out 2 cups of rolled oats, then grind them in a bullet blender (affiliate link) or food processor. 2 cups of rolled oats = 1 ½ cups once ground. 
I have not tried this recipe using oat flour found in grocery stores, but I assume it would work.
To make this recipe without grinding oats, make it with 2 cups of quick-cooking rolled oats. Freeze the unbaked scones overnight before baking. This lets the whole oats absorb liquid and firms up the dough; otherwise, the scones will spread.
If your dough is too sticky, roll it around in the flour on your work surface before kneading; this will work a little extra flour in to firm up the dough. Or, something I haven't tried: make the scones as the recipe says, and try freezing them for 15 minutes before baking.
I've only tested this recipe by weighing ingredients. Volume measurements are approximate.

More Scone Recipes

  • A strawberry and cream scone, propped up to show the top.
    Strawberry and Cream Scones
  • a partial scone stacked on a whole scone
    Grapefruit Scones
  • chocolate orange scones, open for texture
    Chocolate Orange Scones
  • a triple cinnamon scone, close up to see layers
    Triple Cinnamon Scones

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Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

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